biscotti with almonds, cranberries & cornmeal

Many things get better with age and two things (in particular) get much better with a double trip through the oven, as in twice-baked. Potatoes are one, and biscotti is the other. Once you’ve mastered the method of creating a sticky loose dough, it becomes a blank canvas on which to add a never-ending combination of flavours – sit down! … almond, chocolate, cinnamon, orange, lemon, apricot, hazelnuts, pistachios, pecans, ginger, vanilla, maple, anise, coconut, cranberry, blueberry, peanut butter, coffee, toffee, stop me anytime –  try any of these, alone or in combination.

cranberry cornmeal biscotti/feature

First, the sticky dough is loosely formed into a log (with well-floured hands, and I mean it) and gets its first visit to the oven. It is then sliced and baked again which dries out the long elliptical slices transforming them into Italy’s national cookie, alongside other national treasures like Robert de NiroAl Pacino and Frank Sinatra. And like the endless flavor combos for biscotti, so is the list of Italy’s national treasures, and speaking of Italian cookies … Sophia Loren anyone …

click here to jump down to the biscotti with almonds, cranberries & cornmeal recipe

Cranberry Cornmeal Biscotti

1. Get the ingredients together, it always goes faster.

Cranberry Cornmeal Biscotti

2. Melt the butter.

Cranberry Cornmeal Biscotti

3. Pour it in a large bowl ’cause this is where everything will end up.

Cranberry Cornmeal Biscotti

4. Add the sugar.

Cranberry Cornmeal Biscotti

5. Start mixing, either with a hand mixer or a stand mixer.

Cranberry Cornmeal Biscotti

6. Add the eggs one at a time and mix throughly after each addition.

Cranberry Cornmeal Biscotti

7. Do this 2 more times.

Cranberry Cornmeal Biscotti

8. It will start to look like satin curtains.

Cranberry Cornmeal Biscotti

9. Add the extracts.

Cranberry Cornmeal Biscotti

10. And admire your new drapes!

Cranberry Cornmeal Biscotti

11. Measure all the dry ingredients.

Cranberry Cornmeal Biscotti

12. And add them to the egg mixture.

Cranberry Cornmeal Biscotti

13. Start folding together to form a loose dough.

Cranberry Cornmeal Biscotti

14. Fold in the cranberries.

Cranberry Cornmeal Biscotti

15. And anything else you think would be tasty, and in this case, it’s slivered almonds.

Cranberry Cornmeal Biscotti

16. Dump it out on parchment paper and with well-floured hands (this is critical) show it a little love.

Cranberry Cornmeal Biscotti

17. Form into a log 3-4″ x 10-12″.

Cranberry Cornmeal Biscotti

18. Bake until slightly brown, about 15 minutes.

Cranberry Cornmeal Biscotti

19. It will look like this and start slicing.

Cranberry Cornmeal Biscotti

20. Keep slicing it into 1″-thick pieces.

Cranberry Cornmeal Biscotti

21. And if you’re log kinda spread out, make a cut down the middle so the pieces are more manageable.

Cranberry Cornmeal Biscotti

22. Lay the slices on the cut sides and bake until slightly brown.

Cranberry Cornmeal Biscotti

23. Remove from the oven after 15 minutes or so and turn each piece over.

Cranberry Cornmeal Biscotti

24. They will look like this when they’re done.

Cranberry Cornmeal Biscotti

25. Or this.

Cranberry Cornmeal Biscotti

26. Enjoy! They keep in an airtight container for months.

2 Responses to biscotti with almonds, cranberries & cornmeal
  1. Ann-Marie
    September 28, 2011 | 11:00 am

    MMMMMMMMMMMMMM I’m hungry now~

  2. Henri
    September 29, 2011 | 7:40 am

    This will be fantastic with my morning coffee or with tea for an afternoon treat. Thanks for the post!

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